John R. Lupien
ï‚· 1999-present - Adjunct Associate Professor in the Nutrition Department, Col ege of Health and Human Development, Pennsylvania State University, USA.
ï‚· 1998-present - Adjunct Professor of Food Science at the University of Massachusetts, USA.
ï‚· 2007-present – Guest Professor, Zhejiang University, Hangzhou, China
ï‚· 1990-November 1999 - Director of the FAO Food and Nutrition Division.
ï‚· 1986-1990 - Chief, Food Quality and Standards Service within the FAO Food and Nutrition Division, and Secretary, FAO/WHO Codex Alimentarius Commission
ï‚· 1970-1980 - FAO Nutrition Officer (1970-71) and Senior Nutrition Officer (1973-80) in Rome and as an FAO Project Manager in Zambia (1971-73)
ï‚· 1980-1986 - Director, International Affairs Staff, U.S. Food and Drug Administration, Washington, DC
ï‚· 1960-1970 - FDA investigator in San Francisco, California (1960-64); Brownsvil e, Texas (1964-65); and as an FDA Compliance Officer in Washington, DC (1966-70)
Dr. Lupien carried out his undergraduate and graduate studies at the University of Massachusetts, Amherst, Mass., USA, and holds a doctoral degree From Mahidol University, Bangkok, Thailand and a Masters degree in Public Health from the University of Las Palmas, Spain. He has worked in nutrition, food quality and food safety since 1960.
In his FDA and FAO work Dr. Lupien was involved in extensive food and nutrition-related policy formulation work. He also carried out in-depth nutrition, food quality and food safety surveys and prepared and implemented nutrition-related projects in about 50 countries. As Director of the FAO Food and Nutrition Division he supervised 70 professionals and support staff, oversaw the technical organization of the December 1992 Rome Joint FAO/WHO International onference on Nutrition, and coordinated FAO's overal nutrition programme. He has extensive experience in national and international food standards setting and implementation work, and has written and spoken extensively on these topics.
Dr. Lupien also chaired the Scientific Advisory Committee of the European Food Information Council from 2000-2008, has represented the International Union of Food Science and Technology in international meetings on food and agriculture, and is technical advisor to the International Association for the Development of Natural Gums, an association of cooperatives and producers in the 16 sub-Sahara African countries that produce acacia gum for use in the food industry in al countries.
Ending Hunger and Malnutrition
This presentation will discuss the current impacts of widespread hunger, malnutrition and related problems in developing and developed countries. Over 800 million people worldwide do not have physical and economic access to adequate supplies of food to enable them to grow to their full genetic potential, or to lead active and productive lives. Lack of access to food and micronutrient deficiency problems, along with poor environmental conditions and lack of education and health care lead to low average life spans for many, including high and preventable morbidity and mortality rates among children of less that 5 years of age. It is estimated that more than 24,000 infants and children of less than 5 years of age die each day due to malnutrition and related diseases and conditions, including diarrhea, infections, and ingestion of unsafe foods and contaminated drinking water.
Information will be provided about current rates of malnutrition through out the world and unfulfilled international and national commitments to address these problems. Information will also be provided on developing countries that have made significant progress in eliminating hunger and malnutrition through setting priorities and effective actions to implement these priorities. Such priorities started with initial emphasis on better food supplies and better agriculture as the motor of overall improvement of nutrition, family and national income, and of national economy. Suggestions will be made for action by all through more effective communication and cooperation of governments, academia, the food and agriculture industry, and health, education and other disciplines needed for effective activities to bring about an end to terrible toll of illness and early death associated with hunger and malnutrition.